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Betty Crocker Cake Mix Super Moist Favorites White - 16.25 Oz
Cake Mix, White
As always - pudding in the mix! Betty Crocker Kitchens tested & approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 2.
|Servings Per Container|
|Amount Per Serving||(+)|
|Calories from Fat||(-)||(-)|
|Calories from Saturated Fat|
|% Daily Value*|
|Total Fat 8g||12%||3%|
|Saturated Fat 1.51.5||8%||4%|
|Trans Fat 0|
|Total Carbohydrate 35g||12%||12%|
|Dietary Fiber (-)||(-)||(-)|
|Total Sugars 18g|
|Added Sugars (-)|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Corn Starch, Contains 1% or Less of: Salt, Nonfat Milk, Dextrose, Modified Corn Starch, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Soy Lecithin, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor.
Product Attributes Kosher
Warning Contains: Contains wheat, milk and soy ingredients.
Directions You will need: 1-1/4 cups water; 1/3 cup vegetable oil; 3 egg whites (Whole-egg recipe: use 3 whole eggs instead of 3 egg whites; add 1 minute to bake times for all pans. As prepared, one serving provides 230 calories (80 calories from fat), 9 g fat (2 g saturated, 0 g trans) and 55 mg cholesterol). 1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans (use paper baking cups for cupcakes). 2. Beat cake mix, water, oil and eggs in large bowl on Low speed 30 seconds, then on Medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pan. 3. Bake as directed or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 inch x 9 inch; bake time (in minutes): 27-32. Pan size: two 8 inch rounds; bake time (in minutes): 27-32. Pan size: two 9 inch rounds; bake time (in minutes): 24-29. Pan size: 24 cupcakes (2/3 full); bake time (in minutes): 16-21. Pan size: 12-cup fluted tube (bundt); bake time (in minutes): 38-43. (If using dark or nonstick pan, lengthen bake time 3-5 minutes). High Altitude (3500-6500 ft): Heat oven to 350 degrees F for all pans. Bake 13 inch x 9 inch pan 28-33 min. Make 36 cupcakes. For whole egg recipe, bake 13 inch x 9 inch pan 30-35 min.
About the Producer GENERAL MILLS
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